Heat oven to 425°F. Put vegetables, oil, salt and pepper in a roasting pan or on 2 rimmed baking sheets; toss to mix and coat. Spread in a single layer. Roast, stirring once, 25 minutes or until vegetables are lightly browned and tender.

Whisk mayonnaise, yogurt and mustard in a small bowl. Thin with milk as needed. Arrange roasted vegetables on romaine lettuce leaves. Serve with the dressing.Serve with shredded Parmesan cheese.

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